Fresh Baked Harvard Beets
"Harvard beets are especially good when you start with fresh beets and bake them. Doesn't take much longer than boiling them and they're far more flavorful."
photo by PaulaG
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Yields:
-
3 cups of beets
- Serves:
- 4
ingredients
- 1 1⁄2 lbs medium-sized fresh beets
- 1⁄3 cup sugar
- 2 teaspoons cornstarch
- 1⁄4 cup cider vinegar
- 1⁄4 cup water
- 1 tablespoon unsalted butter
- salt
directions
- Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour.
- When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside.
- Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter.
- Add the beets and heat through; add salt to taste; serve at room temperature.
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Reviews
-
You are so right--fresh beets are the only way to go. I made this using Splenda in place of the sugar and as CookinCowGirl suggested, balsamic vinegar instead of the cider. I didn't realize until I was writing the review but I left off the butter. We didn't miss it. The sauce is rich and sweet with a mild vinegar taste. Definately a winning recipe. -
These were fantastic and were just what I was looking for! They were so easy and had a perfect balance between sweet and tart. (5) -
Very easy to make and so wonderful to eat! I will make again! -
I really liked these! I kept the sugar and vinegar at equal parts (I have diabetes) and it was just right for me. I wasn't sure how many beets made 1.5 lbs, but I used 3 beets and it seemed about right. Thank you for having a recipe where I can use fresh beets.
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I am not a fan of beets, that being said my husband and stepdaughter are. We bought fresh beets at the farmers market and I made this recipe, slicing instead of chopping the beets and they LOVED it!
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Tweaks
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You are so right--fresh beets are the only way to go. I made this using Splenda in place of the sugar and as CookinCowGirl suggested, balsamic vinegar instead of the cider. I didn't realize until I was writing the review but I left off the butter. We didn't miss it. The sauce is rich and sweet with a mild vinegar taste. Definately a winning recipe.
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
